Effect of Plasma Nitriding Surface Modification on the Adhesion of Food Pathogens to Stainless Steel AISI 316 and AISI 304

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• 作者：Letí ; cia Sopeñ ; a Casarin ; Fabrí ; cio de Oliveira Casarin ; Tatiana Pacheco Soares ; Cesar Aguzzoli ; Carlos Alejandro Figueroa ; Gabriel Vieira Soares ; Adriano Brandelli and Eduardo Cesar Tondo
• 刊名：Journal of Food Safety
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：36
• 期：3
• 页码：341-347
• 全文大小：217K
• ISSN：1745-4565

文摘

Food pathogens like Salmonella spp. and Listeria monocytogenes can attach to surfaces commonly found in food processing environment, increasing the risk of foodborne diseases. Therefore, the use of effective strategies to reduce bacterial adhesion on equipment surfaces is a subject of great interest for food industries. The plasma nitriding treatment has been investigated for surface modification of biomedical materials, aiming to reduce bacterial attachment. However, this technology has not yet used in food equipment surfaces. The objective of this study was to evaluate the effect of plasma nitriding surface modification of stainless steels on the adhesion of S. Enteritidis and L. monocytogenes. Coupons of stainless steel AISI 316 and AISI 304 were treated with plasma nitriding (30 Pa, 100 W), and bacterial adhesion was compared with untreated coupons. Bacterial counts and surface hydrophobicity were analyzed before and after treatment. Results showed that plasma nitriding treatment modified the hydrophobicity of the stainless steel surfaces, and the number of attached cells was reduced when compared to untreated stainless steel coupons. Based on these results, plasma nitriding treatment may be a promising technology, which can be used to hinder bacterial attachment on stainless steel surfaces.